Professional Documents
Culture Documents
9 December 2016
A. Executive Summary
This is a high school cooking course option for free elective at San Luis Obispo High School, offered to
all grades. The class will have lessons on wide variety of topics, including dietary guidelines, basic
nutrient metabolism, label reading, allergens, and dietary preferences. The second component will
include a cooking lesson on the basics of food preparation, proper safety and handling, and basic
techniques that they can utilize outside of the school setting. We are breaking out of the traditional
classroom setting to give a hands-on opportunity to learn kitchen skills, communication skills,
teamwork, and knowledge of the relationship between food choice and health.
a. Organizational Objectives
iv. Knowledge of food safety concepts and the most common allergens and how to
avoid cross-contamination.
lifestyle by 100%.
preferences/health conditions.
vii. Increase awareness of current food trends and assessment of their potential
viii. Create useful, active Facebook course page for students to provide feedback,
upload photographs of recipes and meals prepared at home for assignments, and
ix. Our objective is to assess student knowledge of basic nutritional and cooking
habits in adolescence allows the opportunity to carry them to adulthood that can
reduce the risk of disease later in life. Students will also realize that healthy
b. Mission Statement
i. To teach students the basics of cooking and nutrition and encourage healthy
ii. The mission of this course is to provide students the opportunity to learn how to
environment.
B. Company Summary
a. Company Ownership
ii. We will require funds for the instructors annual salary in the amount of
$85,000 for the first year, provided by the Bill and Melinda Gates Foundation.
Company Location and Facilities:
a. Service Description
i. The service this course will provide is free nutrition education for students for
ii. Students will also be allowed to eat the food that is prepared, providing a
free/low-cost, nutritious meal to enrolled students. Tasting the food they are
preparing will hopefully encourage students to seek out other similar recipes
and prepare at home for themselves and their families, and foster a healthy food
environment at home.
b. Competitive Comparison
i. No course with this structure exists in the SLO High School course offerings, or
in nutrition and food handling, that also places an educational emphasis on the
use of social media to foster increased interest in the course and the subject
closely involved in the structure of the cooking portion of the course, with their
feedback being used to model the recipes prepared and their dietary preferences
a. Market Segmentation
i. We aim to target SLO High School students with interest in nutrition and
cooking, and if the program proves to be successful and well accepted at the
school, expand to other schools in the district and state with an active
traditional home economics curriculum. We hope that the incentive of free food
and the lack of a traditional classroom structure will increase the attractiveness
c. Distribution Patterns
and social media to assess interest one semester before intended start
ii. Use social media to raise awareness and interest for future semesters
d. Main Competitors
a. Marketing Strategy
i. Use of social media among class participants to promote class activities, active
student communication
potential
b. Pricing Strategy
i. Flyers- price for paper
c. Promotion Strategy
i. Place flyers at SLO High to generate excitement among student body and
faculty
student body to assess student interest in topics related to cooking and nutrition
faculty)
3. Distribute applications via local AND newsletters and San Luis Obispo
interest in students
volunteers
F. Management Summary
a. Organization Chart
i. Job Description
Credentials
d. Leadership skills
b. Personnel Plan
Safety procedures
Scheduling
their lifetime
Lesson Plan:
Bridge-In:
Students come straight from PE class wearing the same clothes they wore while playing basketball. How could this
potentially be unsafe from a food safety perspective?
Objective(s)Educate students on proper foodservice attire for working in a food handling environment, discuss examples of
appropriate and inappropriate attire, and determine the underlying reasons for why certain clothing is appropriate or not.
Target audience: high schools students looking to prepare fresh, ready-to-eat foods
Pre-Assessment:
Audience will assess what parts of the PE outfit are not suitable to be in the kitchen with.
Participatory Learning
Time Instructor Activities Learner Activities Materials
6 min Compare and contrast the proper and Break down the components that make Show where
improper kitchen attire, and discuss easy the outfits unsuitable for the kitchen clothing storage
fixes to make sure everyone is dressed environment areas are, if desired,
properly to cook each class. Clothes may be dirty from the student lockers can
physical activity outdoors, and also be used.
may be sweaty as well.
Students do not need to look
good for this one class, can
bring an old clean t-shirt to
wear over tank tops, etc. and
approved shoes for this
individual class, and wash the
shirt weekly.
Post-Assessment:
Assess whether audience successfully learned the 3 objectives through their participation throughout the presentation (did
they answer correctly or incorrectly), and if they have any further questions/need clarification.
Summary:
Show students the importance of dressing properly for class, while also showing that it is easy to plan for.
http://www.pulsecommunity.org/page/lesson-plan-basics
c. Financial Plan
i. Pricing (annual)
2. Kitchen supplies (try to use what the school already has) ~$300/school
year for extra supplies needed (replace worn out pots and pans, knives,
detergents (~$100/year)
4. Utilities ~$1500/year for additional water/gas/electricity (dishwasher
use
5. Food ~$50/class
~$150/school year
d. Important Assumptions
1. Inputs
2. Outputs
https://www.cdc.gov/mmwr/preview/mmwrhtml/00042446.htm
i.
Year 1 Year 2
$7400
f. Cost-Benefit Analysis
i. The cost to deliver the program is $81,850 the first year, and the benefits are
related to the impact on the students eating habits and overall health. This
could eventually help reduce the rates of obesity and risks of chronic disease in
healthy habits at a young age that students can maintain throughout their
lifetime. By the time they reach adulthood, many habits related to diet and
physical activity are already ingrained in individuals actions, and these can
disease, diabetes, and hypertension are associated with overweight and obesity,
as a result of poor diet and lack of physical activity. This program aims to
intervene at the level of prevention via diet quality, and hopefully will trickle
spending, the long-term benefits include reduced risk of chronic disease and
spending on healthcare for each student upon reaching adulthood. Americans
spend an average of $7000 per year on healthcare, with 75% of our spending
G. Analysis
a. Three policies
i. Instructor and students must wash hands before working with food
b. Three procedures
i. Before working, wash hands for 20 seconds with warm water and soap.
ii. Put a hairnet on outside of the kitchen, making sure all loose strands are tucked
in
iii. The instructor must ask students in the beginning of the semester to see if any